I am still new to gluten free baking and this recipe comes after a few failed attempts at using buckwheat flour. For this recipe I used almond flour and I am happy to say that it worked, so delicious and moist. It’s like a smaller version of banana bread, with just a hint of sweetness. I hope you enjoy this healthy muffin as much as I did.
Ingredients:
2 large eggs, lightly beaten
1 cup mashed bananas.
1tbsp butter (melted)
1 1/2 cups almond flour
3/4 tsp baking soda- gluten free
1 apple chopped
Directions:
1.Preheat oven to 350 F
2.Prepare muffin tray, either line with muffin tin liners or use a spray. This recipe makes 9 muffins.
3. Combine eggs, banana and butter in a small bowl, mix well and set aside.
4. Combine the almond flour and baking soda in another small- medium bowl, mix well.
5. Add the dry ingredients to the wet ingredients and mix until blended.
6. Add apple and again mix until just blended.
7. Divide the batter evenly among the 9 muffin cups.
8. Sprinkle lightly just a dusting of coconut sugar.
9. Bake 18 minutes or until golden brown, check by inserting a toothpick in the center until it comes out clean.
10. Transfer muffins to rack to cool and enjoy!!!
Healthy Living With Laura 
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